Earlier this week I shared pictures of the pepper jelly guests took home from Shelly's baby shower so today I'm sharing the recipe. It is delicious on bagels with cream cheese, poured over a block of cream cheese as an hour'derve with crackers, dipping sauce for potstickers or egg rolls, or as a glaze on baked chicken. It makes a great favor or gift. Let me know if you try it!
5 Jalapenos - remove seeds and dice finely
1 Red Bell Pepper - remove seeds and dice finely
1 Yellow Bell Pepper - remove seeds and dice finely
1 Green Bell Pepper - remove seeds and dice finely
3 cups of sugar
2 cups distilled white vinegar
1.5 oz Pectin
1.5 tsp. salt
1/2 - 1 tsp. Dried red pepper flakes
In a large pot cook diced vegetables, sugar, salt, and pepper flakes over high heat stirring frequently until the vegetables are just soft. Add vinegar and bring to a boil. Add pectin stirring constantly to avoid lumps and reduce heat to simmer until slightly thickened. It is ready when the liquid has a consistency similar to maple syrup.Refrigerate until cool and jelled as much as you desire.
Shelly and I tried to make a double batch in one shot and unfortunately it did not jell. I remade it in batched of 6 jars at a time using the jelly we had already made. Here is the remake recipe in case this happens to you.
These measurements are per 1 cup of jelly:
3 tbs. sugar
1 1/2 tsp. lemon juice
1 1/2 tsp. pectin
Bring your jelly to a rolling boil. Add above ingredients. Remove from heat and place in jars. Refrigerate until cool.